Thursday, September 29, 2011

Miracle Chicken

Miracle Chicken
From: janis_and_c0

It is ridiculously easy. Mix 3/4 c  Miracle Whip, 1/2 c parmesan cheese and 1 t oregano, coat chicken pieces/quarters, bake in oven. easy peasy. 

Panko Breaded Pork Chops

Panko Breaded Pork Chops
From: Taters

I've got panko breaded chops in the oven. I brushed the chops with a mixture of mayo, honey and dijon after I salted and peppered them. After I coated them with the mayo mixture, I pressed them into the seasoned crumbs.

Saturday, September 24, 2011

Baked Compote

Baked Compote
From: gardentraveler

Improvised this and it turned out yummy.

1 small winter squash, halved, with seeds scooped out
1 small sweet potato, peeled, halved, and sliced thinly
1 large firm apple, cut into eighths and then in 1/2 crosswise to make large chunks (I suppose you could peel the apple, but I'm lazy, so I didn't).

Bake the squash at 350 degrees F for about an hour, until tender. Put a little butter in each cavity and put maybe 1/4 inch of water in the baking pan. Let cool. (I did this the day before I baked the apples and sweet potato; you could bake it at the same time as the other ingredients, though. You probably want to give the squash a little bit of a head start, or peel it and cut it into smallish cubes (larger than the sweet potato but smaller than the apples) and mix with other ingredients.

In a microwavable baking dish (I have a 2-quart Corning-ware baking dish with a lid), melt 1 1/2 tablespoons of butter. Add 2 to 3 tablespoons brown sugar or white sugar and a few drops of molasses and mix well. Add 1/4 teaspoon or so cinnamon or Penzey's Baking Spice (or some similar spice - 5-spice powder or a mild curry powder would probably be good too) and mix well. Add apple and sweet potato slices and mix well to coat with butter mixture.

Bake at 350 for about 45 minutes.

I scooped out cooked squash, cut into fairly large pieces and mixed it in about 30 minutes into the baking period. Serve with a bit more brown sugar and spices on top.

Monday, September 5, 2011

VunderBob's Kickass Hurricane Force Tomato Salsa

VunderBob's Kickass Hurricane Force Tomato Salsa
From: VunderBob

Next version of this recipe. The difference is no cumin and added lime juice.

12 tomatoes, bigger than a baseball
6 jalapeno peppers
12 large garlic cloves
1/4 cup chopped cilantro
2 medium onions
2 tsp salt
1/4 cup vinegar
2 T lime juice

Core the tomatoes, cut the stems from the peppers and halve them, and peel the garlic cloves.

If you don't want the salsa to be real hot, now is the time to remove the inner membrane and seed from the pepper halves.

Place all on a cooking sheet, and spray everything lightly with the cooking spray. Place sheet in the oven set to broil, and let go for 10-12 minutes, until the skin on the tomatoes chars and starts to peel. Keep an eye on the garlic, because it may burn first.

Peel the tomatoes, and chop them up the way you prefer. I'm lazy so I used a food processor, and I drained the liquid out of the chopped tomatoes to leave pulp only.

Chop the peppers, garlic, onion, and cilantro, and add to tomatoes. Add salt and cumin, and adjust for taste. Add the vinegar, too. If you're going to serve this fresh, stop here.

Refrigerate about 2 hours before serving.

I canned mine via water bath. To do this, double the batch above, and prepare as directed, Place salsa in sterilized pint jars, add lids, and immerse completely in boiling water. Boil for 15 minutes, then remove. Let the jars cool, and the lids should indent. If the lid does not seal, refrigerate that jar immediately.

The double batch yielded 6 pints.

Why is it Hurricane Force? I made this the morning of Hurricane Irene.